Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability
Nazarena Cela, Nicola Condelli, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve, Fernanda Galgano
Topics & Concepts
MashingBrewingFood scienceSorghumChemistryGlutenAlcohol contentMathematicsGluten freeComposition (language)AgronomyFermentationBiologyLinguisticsPhilosophyFood composition and propertiesSeed and Plant BiochemistrySensory Analysis and Statistical Methods